Sesame oil mixed with chicken nuggets/vegetables/chicken nuggets 400g, onion 3 slices, ginger 3 slices, Lai Xiang 1 pepper 20 slices, star anise 1 slice, cooked sesame seeds with a little rice wine, salt, soy sauce, sugar rice vinegar, sesame oil/technology/1, and chicken nuggets washed; Blanch in clear water; Picking up after fading, and washing the residue on the surface with warm water; 2. Slice the onion, cut the ginger into pieces, and wash the star anise and pepper; Put chicken in a pressure cooker, add raw water, ginger, garlic, pepper, star anise, salt and rice wine, and press for 5 minutes after SAIC motor; 3, flameout, of course, after the exhaust pipe, take it down and let it cool; Slice; Chop shallots and chives; Mixing the above raw materials, adding soy sauce, sugar, rice vinegar and sesame oil, and mixing well; Sprinkle with chopped green onion, vanilla and cooked sesame seeds.

Ingredients for cooking tofu with soy sauce: a box of tender tofu, one spoonful of oil consumption, two spoonfuls of soy sauce, one spoonful of soy sauce, a small amount of fungus, an appropriate amount of salt, a small amount of starch and an appropriate amount of cold water. The tender tofu is cut into small triangles of1.5 *1.5 *1.5, and the fungus is torn. 2. Boil a pot of hot water, add 2-4g salt, and add tender tofu and fungus. Turn off the fire, take out and drain until the tofu floats and expands slightly. 3. Heat the pot, pour in a little oil (as long as it is not easy to stick to the pot), pour in tender tofu and fungus, and slightly explode the pot when it is lifted. Add oil consumption, soy sauce and soy sauce, and then add a proper amount of cold water (tofu without water); Taste it, add salt (to make the juice slightly salty), cover it and stew it on low heat. 4. After most of the juice is dry, add a small amount of water starch to thicken it (just let the fungus hang the juice).

Salty and crispy fried tripe tip raw materials: fresh pork belly tip 350g, ginger 2g, coriander minced garlic 1 g, tinfoil paper 1 g, salted chicken powder 1 0g, salt 2g, chicken essence10g, and edible oil10g. Spare 2. Heat the oil in the rice cooker, add ginger and bean sprouts and stir-fry until fragrant, add pork tripe and seasoning and stir-fry, and wrap it in tin foil. Stir-fry the rice cooker to about 80 degrees with salt, and then wrap the pork belly.